The Microbiological Quality of Turkish Dry Fermented Sausage (Sucuk), as Affected by Ripening Period, Nitrite Level and Heat Treatment


KURT Ş., Zorba O.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.16, no.3, pp.191-196, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 16 Issue: 3
  • Publication Date: 2010
  • Doi Number: 10.3136/fstr.16.191
  • Title of Journal : FOOD SCIENCE AND TECHNOLOGY RESEARCH
  • Page Numbers: pp.191-196

Abstract

The effects of the ripening period (1, 3, 7, 11, 13 days), nitrite level (45, 70, 120, 170, 195 mg kg(-1)) and heat treatment (30, 40, 60, 80, 90 degrees C) on counts of total aerobic mesophilic bacteria, lactic acid bacteria (LAB) and Micrococcus-Staphylococcus in sucuk were investigated using a central composite rotatable design of response surface methodology. Counts of total aerobic mesophilic bacteria and lactic acid bacteria were increased and counts of Micrococcus-Staphylococcus were significantly decreased during the ripening period (p<0.01). Counts of all bacteria were significantly decreased by the effects of heat treatment (p<0.01). Nitrite had a significant effect on total aerobic mesophilic bacteria. Enterobacteriaceae, moulds, and yeasts were observed only in the first days of the ripening period.